Texas Sheet Cake with Peanut Butter Frosting is an easy and delicious chocolate cake baked in a jelly roll pan and topped with a thick layer of luscious peanut butter frosting. Chocolate and peanut butter heaven!

 
The cake layer has plenty of chocolate flavor and the frosting is bursting with peanut butter flavor. I love making sheet cakes because they are so easy to make and this one is no exception.
What Size Pan To Use For This Recipe"
This sheet cake is baked in a 18×13-inch pan which is referred to as a jelly roll pan. It makes a nice, not too thick cake that is easy to cut into lots of pieces to feed a crowd. It also means you can have a large ratio of frosting to cake and I’m all about the frosting. You can bake the cake in a 9×13-inch pan, but you will need to increase the baking time to 30 to 35 minutes.
 
The cake batter can be made without a mixer. Unsweetened cocoa powder gives it its chocolate flavor. Unsweetened cocoa powder needs to be “bloomed” in order to add maximum flavor to a cake and prevent the cake from being dry. To bloom it, you must mix it with hot liquid.
To bloom the cocoa powder, you’ll mix it with a cup of water and the butter and heat the mixture in a saucepan until it boils.
For the frosting, you’ll need either an electric stand mixer or a hand-held mixer. Lots of peanut butter and some heavy cream make an ultra-creamy frosting with lots of peanut butter flavor.
Note: This cake can be ...